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04/24/2024

Creamy White Wine Mushroom Stuffed Shells

Ingredients:

24 jumbo pasta shells
2 tablespoons olive oil
1 onion, finely chopped
8 ounces mushrooms, finely chopped
3 cloves garlic, minced
1/2 cup dry white wine
1 cup heavy cream
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Salt and pepper to taste
Directions:

Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and mushrooms and cook until softened, about 5-7 minutes.
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Pour in the dry white wine and simmer for 2-3 minutes, allowing the alcohol to cook off.
Stir in the heavy cream and bring the mixture to a simmer. Cook for 5-7 minutes, or until slightly thickened.
Remove the skillet from the heat and stir in the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and chopped fresh parsley. Season with salt and pepper to taste.
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Spoon the creamy mushroom mixture into each cooked pasta shell and place them in the prepared baking dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the filling is bubbly and the shells are heated through.
Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden and bubbly.
Serve the stuffed shells hot, garnished with additional chopped parsley if desired.
Prep Time: 30 minutes | Cooking Time: 45-55 minutes | Total Time: 75-85 minutes | Kcal: Varies based on serving size | Servings: Makes 6 servings

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